This Recipe was made with

Raspberry Filled Raspberry Filled


  • 1 (10-oz.) pkg. frozen raspberries, thawed
  • 1/4 c. water
  • 1/4 c. sugar
  • 2 c. peach ice cream
  • 4 Archway Raspberry Fruit Filled Cookies
  • 2 - 3 c. marshmallow creme, as needed
  • Fresh raspberries for garnish, optional


  1. Place raspberries, water, and sugar in a medium saucepan and heat, stirring, until sugar dissolves.
  2. Puree mixture in a blender and pass through a sieve to remove the seeds.
  3. Refrigerate sauce until needed.
  4. Scoop ice cream into neat domes and place on a parchment paper-lined baking sheet.
  5. Freeze for at least 30 minutes.
  6. Top each cookie with a scoop of ice cream.
  7. Spread or pipe the marshmallow creme over the ice cream, being sure to completely cover the ice cream and seal it to the cookie.
  8. Place in freezer for at least 30 minutes to firm the dessert.
  9. Use a kitchen torch to brown the topping.
  10. Alternatively, place under a broiler for 3 minutes.
  11. Place Alaskas on plate and drizzle with raspberry sauce.
  12. Scatter with fresh raspberries.
  13. Serve immediately.